Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Mussels in white wine and garlic — France.
Equipment: Large saucepan with tight lid
Measures and names
Ingredients
- 1 kg mussels, cleaned
- 1 shallot or small onion, chopped
- 3 garlic cloves, crushed
- 200 ml white wine
- 100 ml double cream (heavy cream)
- 30 g butter
- Handful of parsley
- Green salad, to serve
Method
- Check the mussels: tap any open ones and discard those that don't close.
- Soften the shallot and garlic in the butter in a large pan for 3 minutes.
- Pour in the wine and bring to a rolling boil, then tip in the mussels.
- Cover tightly and cook for 4–5 minutes, shaking the pan once, until the shells have opened. Discard any that stay shut.
- Stir in the cream and parsley, taste the broth, and serve in deep bowls with all the juices — a green salad on the side instead of bread.
Swaps and tips
Mussels are cheap, sustainable and sold ready-cleaned. Serve with a salad to soak up the creamy broth instead of bread.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 31 g | 12 g | 1 g | 42 g | 620 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
